Add the tomato, a sprig of rosemary and grated carrots,and Â mix well. Then add the glass of white wine and let evaporate. Cover with water and simmer over a Â low heat for 1h30 min. Add more liquid throughout cooking time as the stew dries out.

Allow the stew from to dry once the meat is tender. Let cool.

Cut filo pastry into rectangular shapes and putÂ a spoonful of stew at one end. Roll up in into a triangle and bake at 190 degrees for about 4-5 minutes until the pastry is golden-brown.